Preparation time: 30 minutes
Grilling time: 11 minutes
Cooling time: 45 minutes
1 large Full Circle Organic Eggplant, sliced ½-inch thick
1 large Full Circle Organic Red Pepper, seeded, quartered
1 medium Full Circle Organic Onion, sliced ½-inch thick
3 tablespoons Full Circle Organic Extra Virgin Olive Oil
1 cup Full Circle Organic Hummus
½ cup crumbled feta cheese
2 tablespoons Full Circle Organic Parsley, minced
4 large (9 to 10-inch) soft spinach burritos or wraps
4 large leaves Full Circle Organic Romaine Lettuce
1 large avocado
1 tablespoon fresh lemon juice
Preheat grill to 400 degrees or an indoor grill pan over medium heat. Brush vegetables with oil on all sides. Grill vegetables about 5 to 7 minutes, turn and continue cooking 3 to 4 minutes. Remove vegetables to a cutting board and chop coarsely.
Combine hummus, feta and parsley; spread evenly over 1 side of each wrap; top each with 1 lettuce leaf and ¼ of the grilled vegetables, spreading into an even layer 1 inch from all edges. Cut avocado and remove pit; cut each half into 4 pieces and remove peel then cut each piece into 3 thin slices. Place lemon juice on a shallow plate and dip avocado slices into lemon juice on both sides.
Arrange 6 avocado slices over vegetables on each wrap; roll up wraps. Cover each roll with plastic wrap and refrigerate 30 to 45 minutes. To serve, cut each roll into 6 thick slices and secure with wooden picks. 24 appetizer servings.